Deliciously Ella's beetroot chocolate cake with coconut frosting

Makes 1 cake (12 slices)

INGREDIENTS

For the cake

1 large beetroot (250g)

2 mugs buckwheat flour (400g)

1 mug apple purée (360g)

1 mug maple syrup (300ml)

6 tbsp raw cacao powder

Pinch of salt

Coconut oil, for greasing

For the frosting

100g coconut cream

1 tbsp almond butter

2 tbsp maple syrup

1 tbsp raw cacao powder

METHOD

For the cake

Using a steamer, steam the beetroot whole (with skin on) for about an hour, until it’s very soft. If you don’t have a steamer, you can boil the beetroot. Then take it out of the steamer and allow it to cool.

Once the beetroot is cool, peel off its skin and chop off the head.  

Preheat oven to 190C (fan 170C)/375F/Gas 5. Cut up the beetroot, place in food processor and blend until a smooth purée.

Add the purée to a mixing bowl with all the other cake ingredients and mix well until perfectly smooth and creamy.

 Grease a 20cm-25cm cake tin with coconut oil, then pour in the mix and bake for about 20 minutes until you can pull a knife out of the centre totally clean.

For the frosting

As the cake cools, make the icing. Place the coconut cream in a bowl or mug with 3 tbsp boiling water and stir until it’s totally melted. Add to a blender with the almond butter, maple syrup and cacao and blend until smooth. Pour over cake and serve.

Top tip

Try making this cake as brownies.

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